Recipe by Outta Here
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Top Review by Sam's kid
Followed recipe as written. Cake didn't rise as much as in the photos, but I was told it tasted good (I baked this for my sister's luncheon). It was very easy to make and seemed very healthy!
- 1 cup all-purpose flour
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup sugar
- 3 tablespoons olive oil
- 1⁄3 cup nonfat plain yogurt
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 large egg
- 1 large egg white
- 2 teaspoons lemon zest, grated
- 1⁄4 cup dried cranberries, diced
- 2 tablespoons sugar
- 3 tablespoons lemon juice
Directions See How It's Made
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.